Emulsifier Free Classic Asparagus Salad

Total time20 min

Prep time10 min

Cook time5 min

4.5

(22)

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Ingredients

4 servings

1 ½ lb fresh asparagus, tough ends snapped off
1 tsp kosher salt, plus more for the blanching water

For the dressing

3 tbsp extra-virgin olive oil
1 ½ tbsp fresh lemon juice
1 tsp dijon mustard
1 small shallot, finely minced
¼ tsp black pepper, freshly ground

For serving

1 oz parmesan cheese, shaved with a vegetable peeler
2 tbsp pine nuts, toasted (optional)
1 tsp lemon zest (optional)

Instructions

1
Bring a large pot of generously salted water to a rolling boil. Fill a large bowl with ice water and set it nearby.
2
Add the asparagus to the boiling water and cook until bright green and just tender when pierced with the tip of a knife, 2–3 minutes for medium spears or 1–2 minutes for thin spears. Drain through a colander and immediately transfer to the ice water, submerging the spears fully until cold, about 2 minutes.

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